White Coconut Sweets (Kashaato) Bonbons Blancs à la Noix de Coco

This is one of the most requested recipes and it is a popular sweet in Somalia. Unlike the previous recipe that we posted for Coconut Sweets, this one is more like candy and it is easy to cut into any shape you desire.

When we set out to make this recipe, we remembered a wedding we have been to where they were included as part of a package of different types of sweets that was given to each guest. We liked them very much and lucky for us, the person who made them was our friend, Zeinab Ahmed. She came over and prepared this recipe for us.

There was one minor issue, however. Only she knew how to make these sweets and she told us that whenever she taught someone, they were unable to make them on their own. Some have even borrowed the cup she used for measuring the ingredients, the pot she used for cooking and even the spoon that was used for stirring. Of course, none of those helped.

Under her guidance, we measured out the ingredients to closely match her measuring cup (she did not bring hers), and we timed the recipe. The first attempt was not successful. She tweaked the measurements and adjusted the cooking time and voilà! The second attempt was successful.

The next day, we made the sweets on our own and they turned out perfect. Then we started experimenting. First, we added mint extract to the ingredients and we liked the result. Second, we tried increasing the cooking time by a couple of minutes to make the coconut sweets more crumbly, and that also worked out very well. We didn’t add mint extract to this version. We prefer to add cardamom instead.

To give the sweets more coconut flavour, we sprinkled finely shredded coconut on top of the sweets. These sweets allow many possibilities for experimentation. One thing we would like to try the next time we make them, is to partially dip them in unsweetened chocolate. The mint and chocolate will be great together and the sweets will look very pretty.

this is a fantastic recipe,i tried some of ur recipes it turn out great,if u have any fried shrimp or chicken,im waiting for shrimp recipes,by the way a&l the yeasted cake its little burn in the muffin pan. i usa the sandwich toaster its turn out great,back at home we have same cake we call adda we use jaggery to get the colour and coconutmilk.once again im thanking for u a&l & ur familey u guys put such trmandous effort what u guys doing,thank u from bottom of my heart. may allah give u live long,im very fond of ur blog everyday im looking for anything new.keep up the good work guys.catch u later bye love ur cooking.

Salam, thank you very much! Was looking for this recipie. Can’t wait to make it…I have made other dishes from xawaash and they are always a hit with fam/friends. Jazaka’Allah khayr for this website! Somali cuisine is alive and well. Thanks again, Wasalam.

hi i wanted to know how many cups of the coconut should we use. In the recipe it says 2/3 and the video says 2 1/3 cups. i tried with 2/3 cups of the coconut it looks like it was not enough of coconut, and it was sticky. thank you for your dedications

Hi Sofia, we used 2/3 cups coconut. In the video also it’s the same we used 2 x 1/3 cups (two times a third cup) which is 2/3 cups. We tried increasing the coconut but it didn’t set or solidify. As for stickiness we believe that the heat you used was lower than what is required. You can either increase the heat or cook it for a longer time.

I was reading one of the other comments of one of your readers. I also had the same issue with the coconut. I have an electric stove and I set to to medium. I used 2/3 cup of coconut and it did solidify. But the amount of sugar (2 cups) to coconut is really high thus it turned out like a sugar fudge. It wasn’t sticky at all it seems like when you bite it it just taste like a bar of pure sugar with flavor of coconut. So I don’t what to do next, maybe I will try to increase coconut (double it) and also decrease the sugar by a cup. I will definitely let you know how it turns out. Also I have made this before with “old recipe” I had -just using a can of condensed milk, and coconut. Then it bubbles and comes together and then pour in a pan voila it sets like bars. It’s slightly chewy -but depending how crunchy or crumbly you want it -you can cook it longer.

This recipe is for Kashaato. Saying that it is too sugary is akin to saying Halwo is too sweet. This is the authentic and traditional way it is made. The other method that you described does not give you Kashaato, but it is similar to the Coconut Burfi we made. In order to cut the sweetness of the Kashaato, we added mint extract. We also sprinkled it with shredded coconut to accentuate the coconut flavour.

I tried to adjust it and it was a total failure! oh my god. But I did how ever keep the original recipe. I stored them in jars and I hope my my brothers and sister will eat it. But to my taste I would prefer a bit more coconut and less sugar so I will go a head and make the coconut burfi for myself. Thank you for your quick reply!

There are recipes that you can adjust and some that don’t allow any tampering. We knew that you would not have much success in adjusting the Kashaato. We believe the Coconut Sweets or the Coconut Burfi will be more to your liking.

Eid Mubarak to you and your family -and yes your are right, this recipe was not one to tamper with. Especially when there is sugar heating involved. But alhamdulilah my family loved it, every bit of it was gone. They enjoy a jar of kalkals as well that turned out awesome and the cookies/buskut somali were all praised. I just want to say thank you and your husband! Jazaka Allah khair

We are finalizing a post now and another one is in the works. With the amount of work involved in preparing our posts (photograghy, video recording & editing, and writing the post) it is not possible to make that recipe at such short notice. We will do our best to post it in the near future. Thank you for understanding.

Thank you so much. You 2 are the best walahi been wanting to learn this and you made it easy for me walahi Shukran. May allah s.w.t bless you both amiin ya rabi and bless you with many more Much loves.

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About (Annaga)Qui Sommes Nous نبذة عنا

We are a husband and wife team and we live in Canada. In a world full of food complications, we make cooking very simple. Our recipe videos will make your cooking easy, relaxed and enjoyable. We bring you the foods we love from Somalia and from around the world.